Sweet potato and black bean chilli
A smoky, thick chilli with soft sweet potato and black beans. Big on flavour, easy on the budget, and great the next day.
- Time50 min
- LevelEasy
- Costabout £1.25 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Fry the onion and peppers for 8 minutes until soft.
8 min - 2
Stir in the garlic, paprika, cumin, chilli powder, oregano and tomato purée. Cook for 2 minutes until dark and fragrant.
2 min - 3
Add the sweet potato, tomatoes, black beans, water and salt. Bring to the boil, then turn the heat down.
- 4
Simmer with the lid half on for 25 minutes, stirring now and then, until the sweet potato is tender and the sauce is thick. Add a splash of water if it catches.
25 min - 5
Meanwhile cook the rice following the packet instructions.
12 min - 6
Squeeze in the lime juice and taste for salt. Serve over the rice with the coriander scattered on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.